Homemade Cream of Mushroom Soup
The creamiest mushroom soup that tastes just like the canned stuff – except it’s so much healthier, creamier and tastier!
Homemade cream of mushroom soup has been on my bucket list for years. And I honestly don’t know why it took me so long to make it because this is one of the easiest soups I have ever made. Plus, it tastes a million times better than the canned stuff!
The hardest part about this is probably the slicing of the mushrooms – that’s it! Once that’s done, it’s smooth sailing and everything gets thrown into the pot. Done and done. And if you’re not the biggest wine person, you can also reduce the amount of wine and add more chicken broth as needed.
So there you have it – the creamiest of mushroom soups that tastes just like the canned stuff – except it’s so much healthier, creamier and tastier. Plus, this can be made in 30 minutes or less – you can’t beat that!
Homemade Cream of Mushroom Soup
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
The creamiest mushroom soup that tastes like the canned stuff but it’s healthier, creamier and tastier!
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 1/2 pounds cremini mushrooms, thinly sliced
- 1 onion, diced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup red wine
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
- In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
- Serve immediately.
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A tip for quickly slicing mushrooms: use an egg slicer.
Why didn’t I think of that. Excellent idea. Thanks.
That is a fantastic tip!! Sometimes I like my mushrooms thinner, but they cook down pretty well so the egg slicer would certainly speed things up….thanks!
I found that the easiest method is to buy them already slicex
I’ve had a tough time finding “ready to eat” presliced mushrooms; a lot of storebought sliced mushrooms still need to be washed, so it can be a pain to get them clean if they are pre-sliced (in my experience)
I also use it to slice strawberries.
I thought the egg slicer was also a good idea, until the first slice…BROKE THE PRONGS FROM THE SLICER IN HALF!! Back to using a knife.
I broke an egg slicer trying just that! 🙁
I love mushrooms so so much as I’ve told you. We are twins I think in our undying love of them! This soup sounds perfect and glad you could cross off a bucket list recipe!
So random question for you when you clean your mushrooms, exactly what do you do? I know they say you’re not supposed to submerge them b/c they are sponges and soak up water so I just use a damp paper towel and wipe them – tops and undersides – but I never know if I’m doing enough. I mean, I’m alive so clearly they’er clean enough but just curious about your method.
I soak them for a little bit to get off most of the dirt. Or sometimes I use a colander and rinse them. But I may have to try your damp paper towel method!
Mushrooms are supposed to be cleaned by wiping them with a damp cloth or paper towel – that’s it!
lol YOU can eat them that way…definitely not for me
I use a basting brush (ie small paint brush) to remove the potting particlates. Easy and your not slicing slimy wet mushrooms
Don’t know if you ever tried this, but………….I slice mushrooms w/ a hard boiled egg slicer. ( if that’s the “proper” term! ) I have a sturdy metal one that make it a breeze to slice the mushrooms 1-2-3!! And all uniform sized, so even cooking!
This recipe looks very delicious. Would you recommend possibly freezing this for later? The reason I ask is because I use cream of mushroom in other dishes. Hence the convenience of a can version. Any recommendations would be fantastic! Thanks 🙂
Yes, this is certainly freezable. Just be sure to bring the soup to room temperature prior to freezing.
The whole “don’t soak mushroom since they hold water” has been debunked by Alton Brown.transcript of the Good Eats episode where Alton Brown tested that here: http://www.goodeatsfanpage.com/Seaso…Transcript.htm
Was just going to post this. I used to do the paper towel method but it takes so much time and wastes so many paper towels. Now I just put them in a colander and use the spray attachment on my faucet to rinse them off. Or just run them under running water for a minute. If you soak them you should only do it for a couple minutes.
I have always rinsed my mushrooms off under the running water, who started that mess of using paper towels? Hogwash-
Right ! Wash them like any other garden veg or fruit !
Hi,I would very much like to make this please state what kind of red wine your viewers should cook with, to make mushroom soup . Thank you!
There really isn’t a specific type of red wine that needs to be used in this recipe. Feel free to use what you have on hand.
I’d recommend a dry red sherry based on other recipes I’ve seen. Definitely do not use a Merlot or a Pinot Noir, they are not meant for cooking.
I always use a red wine that we would enjoy drinking. The flavor will come through.
Ohh I love cream of mushroom!
Once again I could not print the recipe! Google kept popping up!
Linda, can you tell me what browser you are using? I am using the PRINT button now and it’s working just fine on my end. As mentioned before, it is best to use browsers such as Google Chrome, Safari, or Firefox. Internet Explorer is not compatible with this print function. Additionally, if it is not working for you, you can simply copy and paste the recipe into a document and print as needed.
I think this looks wonderful!
So comforting and amazingly delicious!
I love this! I can make an organic blend…but I’m wondering if you know of a good substitute for heavy cream? I can’t have dairy and I’d love to have this and freeze to use in recipes, etc. Such a great idea!
You can try substituting coconut milk – although I really can’t speak for how much this will change in taste/texture of the overall dish.
With cream soups, a GREAT substitute is cashew cream. It’s totally vegan and non-dairy (and delicious). I’m not sure about posting links to external sites here, but if you Google “cashew cream,” several options will come up. I’ve always used it at the very end of cooking to add creaminess to soups and sauces, I don’t think it should be simmered with the soup for very long. 🙂
Be warned, though…the stuff is addictive—you’ll want to use it in EVERYTHING (and probably make up recipes just to use it)!
For the cashew cream, is the conversion the same? eg., The recipe calls for 1 cup heavy cream; do you use 1 cup of the cashew cream, more cashew cream, less cashew cream? I’ve never tried this substitute, but I’m anxious to give it a go now!
I just remove some of the ssliced
mushrooms and then puree the rest which makes it seem like I added the cream and add the sliced ones back in .
Great idea. I’m making this soup now and will try that. Thanks
Mmm love the red wine in here! I always have trouble with mushroom soup because I always find that the flavour is just not quite there. Will have to give this recipe a try!
I made this today and it was delicious! I used a cup of Shiraz and followed the directions, which were super easy, and both the husband and the 19 yr old son have raved about it. This is definitely a keeper!
Made it tonight…wow! This is great…I served with a loaf of warmed cranberry/peach cake-like bread. Big success…thanks!
Can you make this with portabella mushrooms?
I’ve never tried it with portobello but I don’t see why it wouldn’t work!
A definite YES regarding using portobello mushrooms; actually I think making it with portobellos is the best way.
The most awesome addition to this soup is tons of marjoram with plenty of
gruyere shredded into it! Marjoram and mushrooms are an incredible, meant to be
together blend that also loves gruyere! Use the thyme at the beginning, then keep adding marjoram throughout the process. This soup does not do well with extended cooking because it THINS as it cooks, due to the mushrooms loosing moisture that then goes into the soup, taking it from thick to thin, so keep that in mind.
By all means, use Portabellos. They’re just grown up creminis — seriously. For best results, take the stem off and using the side of a teaspoon, scrape the gills off the mushroom cap. The spores of the mature Portabello are a dark grey and they will stain your lovely soup a disconcerting shade of “what the hell?”
To prevent the soup from thinning as mushrooms give off their water, and also for an even richer taste, I saute my mushrooms first in butter and only butter. It will take at least 5 tablespoons of butter. Saute to a golden hue…this is arrived at after the mushrooms have expelled their moisture. On medium heat, the moisture will evaporate off…however the flavor becomes richer. The French are sooooo smart. Extra step takes about 15minutes for 1,5 lbs of mushrooms….but W-O-W. And the butter of course adds additional flavor and sweetness.
Made this last night, and it was wonderful. So flavorful!!
Totally delicious. Followed the recipe cept for the garlic. I doubled that. Also, I used my immersion blender to make it less chunky. Perfect! I love it.
Oh, and I used 2 8oz. mini bella packages and one white for the mushrooms. All organic and not too expensive. YUM.
That was the key! Something wasn’t right until I read your comment. The immersion blender made it PERFECT.
This was so good.
hi there, this looks amazing just wondering if there is a substitute for the wine though perhaps a stock or something? thanks!
Because this is not a white wine, I do not recommend using stock. It is best to use the wine to obtain the best results possible.
Can you use white wine instead of red?
Red wine would be best, but as always, please use your best judgment regarding substitutions and modifications.
Just made this, it turned out awesome:) It tastes so amazing.
Made this for dinner tonight and my family LOVED IT. I used a combination of mushrooms, roughly sliced and chopped and, once cooked, I used the immersion blender to “whip” it up. I left it chunky and we devoured it. Thank you for such a tasty, easy recipe.
I’m curious how many cups this would make and if you think it could be easily canned?
It’s really difficult to give you an approximate cup measurement as I generally measure by serving size. I have also never canned this either so I cannot answer that with certainty.
Thanks for the reply! If it’s as good as it looks it sure would be nice to can it to replace the normal canned stuff I buy from the store. I’ll let you know if I try it!
Yummy! I love this soooo much. I substituted homemade veggie broth and 1/2 and 1/2…still wonderful. 🙂
Lovely recipe. What is the volume of your cocotte? I have been known to use the wrong size, ie too small, and end up interrupting the process in order to size up.
This is a 3 1/2 qt Dutch Oven.
I just made this soup and it’s a big hit with my hubby.
I doubled the butter and added a table soon of truffle oil right before I served it.
I also used a hand blender to purée the mushrooms.
Thanks for the recipe.
I have no red wine st home, so if I buy a bottle, what kind should I buy? Please give at least 2 recommendations. We are not wine drinkers at all. Only one person mentioned Shiraz. Thanks
Karen, a hearty wine such as merlot should work well in a soup like this.
I wasn’t in the mood for big prices of mushrooms so after I sautéed and added the wine, I put it all in a food proccessor…..my husband loved the “gritty” texture of the processed mushroom and onions. I used a dry red wine that I purchased in Fredericksburg, Texas from Fat A$$ Winery. Delicious!
Oh gosh – I LOVE Fredericksburg!! I’d love to move there. My oldest son and his family live in San Antonio. I’m in CA :(. Sorry, I know this is off topic, but I got excited when I saw the town’s name 🙂
Staying off topic, I’ve been fascinated with Fredericksburg ever since reading the Adelsverein series by Celia Hayes, about the German families settling that area. Also, we’re frozen in here in Nashville so I made the mushroom soup and it’s fantastic for the middle of this ice storm!
*that should read…big pieces of mushroom, not big prices…although, mushrooms have gone up quite a bit!
What will you suggest if I need to substitute red wine out? And do you think different mushrooms give a different taste to the soup?
Btw, I’m loving your blog and can’t stop looking through the recipes! 😀
Aisyah, you can certainly substitute something else for the red wine and for the mushrooms but I cannot speak for how much this will change the overall taste/texture of the dish without further recipe testing. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
This is what I found on the kitchn.com site:
Red wine substitutes:
• Chicken, beef, or vegetable stock
• Grape, pomegranate, or cranberry juice
• For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of stock or fruit juice
• For sweetness, add sugar or honey
Personally, I would never substitute the wine, however. The alcohol cooks off, if that’s a concern. The wine imparts such a great flavor, in my opinion.
Made this today, it is absolutely delicious. I followed the recipe as exactly as possible, though I have been known to change a thing or two in the past. While reading the comments, I decided to try my hand at answering some of the questions and just commenting on some things.
Coconut milk would be exotic and delicious in this soup, think Tom Kha with mushrooms. Cashew milk or almond milk would be excellent, too, although I think almond milk may be a bit too thin, flavor-wise.
Sorry folks, but there is no decent analog for red wine. I used the remainder of a bottle of Bordeaux we drank yesterday. I suggest a hearty wine, as the author does, such as Merlot, and I will try with a good Bougoulais-Villages (did I spell that right? Who cares?). If you don’t find red wine suited to your palate, I suggest substituting some very rich beef stock for some of the chicken broth. Be warned, it will be a shameful thing to do to this dish, and will change the flavor completely.
Portabella mushrooms will work very well. Crimini mushrooms are smaller but very similar in taste and texture. Different mushrooms will definitely yield different flavors, so experiment!
I really like the toothiness of large slices of mushroom, so I didn’t use the immersion blender, but I may do that for “thermos” versions. Good idea.
That’s all. Happy eating!
Thanks for providing the community with some great tips, Anthony.
Very respectfully, I must disagree with this statement: “it will be a shameful thing to do to this dish….” There are many reasons someone might seek to replace the red wine in this recipe, none of them shameful. Devout religious practitioners, recovering alcoholics, those with allergies, those who simply don’t like red wine, or those who don’t happen to have 1 cup of wine at the moment, are all persons with a more than adequate reason to seek a substitute.
An additional 1 cup of chicken stock will be an excellent replacement.